Wagyu Short Ribs

07 Hrs

Short Ribs

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Intensely marbled, juicy and delicious, the short rib is a doing muscle that loves long, slow cooking. This recipe produces a rich and decadent, melt-in-your-mouth South-East Asian style rib, which can feed a tribe. If you want to fire it up, simply add more chili.

Ingredients

6-7lbs First Light Farms Grass-fed Wagyu short ribs
4 Tbsp sweet chili sauce
4 Tbsp honey
4 Tbsp cider vinegar
4 Tbsp soy sauce
4 Tbsp bbq sauce
4 Tbsp tomato ketchup
1 Tbsp mustard
2 tsp finely grated garlic
2 tsp grated ginger
½ cup water
1 tsp chili powder (optional)

Cooking method

Place all items except ribs into a saucepan and bring to the boil. Simmer for 10 minutes, set aside and allow to cool.
Brush generously over ribs and allow to marinate for at least 2 hours, or overnight for best results.
Place ribs in a roasting tray and cover tightly with aluminium foil. Cook at 250°F for 6-7 hours until ribs are tender.
Remove foil and turn oven up to 400°F. Baste the ribs with the marinade sauce every 5 minutes. Roast for a further 30 minutes or until tender and sticky.

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